This Pineapple Coconut Margarita Recipe is a creamy, citrusy, and totally tropical twist on the classic cocktail. It blends the smooth richness of cream of coconut with the tang of pineapple juice, fresh lime, and tequila for a perfectly balanced drink that screams island escape. Ideal for beach parties, backyard BBQs, or whenever you’re craving vacation in a glass, this margarita brings sunshine to every sip—and it’s garnished like a mini getaway.
Ingredients
-
2 oz tequila (blanco or reposado recommended)
-
1 oz orange liqueur (or 1 oz fresh orange juice for a lighter version)
-
1 oz cream of coconut (like Coco López)
-
2 oz pineapple juice
-
¾ oz fresh lime juice
-
Agave syrup (for rimming)
-
Toasted shredded coconut (for garnish rim)
-
Ice cubes
Optional Garnish
-
Pineapple wedge
-
Lime wheel
-
Mint sprig
Preparation
Step 1: Rim the glass
Pour a little agave syrup onto a small plate and toasted coconut onto another. Dip the rim of your margarita or rocks glass in the syrup, then into the toasted coconut to coat the rim.
Step 2: Add ingredients to shaker
In a cocktail shaker filled with ice, combine 2 oz tequila, 1 oz orange liqueur or orange juice, 1 oz cream of coconut, 2 oz pineapple juice, and ¾ oz fresh lime juice.
Step 3: Shake it like sunshine
Shake vigorously for about 15 seconds until the drink is cold, well mixed, and lightly frothy.
Step 4: Strain and serve
Strain the margarita into your prepared glass filled with fresh ice.
Step 5: Garnish and enjoy
Add a pineapple wedge, lime wheel, or mint sprig for that island-perfect finish. Serve with a smile and sip slowly—or not.
Variation
-
Frozen Coconut Margarita: Blend all ingredients with 1½ cups of ice for a slushy-style drink
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Spicy Pineapple: Muddle jalapeño slices in the shaker for a heat-kissed version
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Virgin Island Margarita: Omit alcohol and use coconut water and sparkling lemonade
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Extra Creamy: Add ½ oz of coconut milk for a richer texture
-
Tropical Twist: Add a splash of passion fruit juice for another layer of fruit flavor
Cooking Note
-
Use full-fat cream of coconut (not coconut cream or coconut milk) for best flavor and texture
-
Shake well to properly combine the thick cream of coconut with the juices and alcohol
-
Rim the glass just before serving to keep the coconut crisp
-
Always use fresh lime juice—bottled juice won’t give you the same brightness
-
Chill all ingredients ahead of time for an extra refreshing sip
Tips
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Toast your coconut in a dry pan over medium heat until golden for the perfect rim
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Garnish with edible flowers for tropical party presentation
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Use a high-quality orange liqueur like Cointreau for maximum citrus flavor
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Great for brunch, summer happy hours, or island-themed nights
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Want a sweeter finish? Add a touch more cream of coconut or a dash of agave to the shaker
Prep Time: 5 minutes
Cooking Time: 0 minutes
Total Time: 5 minutes
Nutritional Information (per serving)
-
Calories: 240
-
Protein: 0g
-
Fat: 3g
-
Carbohydrates: 19g
-
Sugar: 16g
-
Sodium: 7mg
Note: Based on standard cream of coconut and juice measurements
FAQs
Can I use coconut milk instead of cream of coconut?
You can, but it won’t be as sweet or creamy. Add agave or sugar to adjust the taste.
Can I make this in a large batch?
Absolutely! Multiply the ingredients by your number of servings and stir in a pitcher. Shake individual servings for best texture.
Do I need orange liqueur?
No, fresh orange juice is a great alternative—especially if you want a lighter, less boozy version.
Is it very sweet?
It’s perfectly balanced! The cream of coconut adds sweetness, but the lime and pineapple bring tartness to cut through.
Can I freeze the leftovers?
Yes! Pour into a freezer-safe container for a boozy sorbet-style slush.
Conclusion
This Pineapple Coconut Margarita Recipe is a tropical dream—equal parts creamy, citrusy, and irresistible. Whether you serve it frozen or on the rocks, rimmed in toasted coconut or dressed with pineapple wedges, it’s your go-to for an instant taste of paradise. Make a single glass or a full pitcher, kick back, and enjoy this beach-bar favorite wherever you are. 🌴🍹☀️
Print
Pineapple Coconut Margarita Recipe
- Total Time: 5 min
Ingredients
Ingredients
-
2 oz tequila (blanco or reposado recommended)
-
1 oz orange liqueur (or 1 oz fresh orange juice for a lighter version)
-
1 oz cream of coconut (like Coco López)
-
2 oz pineapple juice
-
¾ oz fresh lime juice
-
Agave syrup (for rimming)
-
Toasted shredded coconut (for garnish rim)
-
Ice cubes
Optional Garnish
-
Pineapple wedge
-
Lime wheel
-
Mint sprig
Instructions
Step 1: Rim the glass
Pour a little agave syrup onto a small plate and toasted coconut onto another. Dip the rim of your margarita or rocks glass in the syrup, then into the toasted coconut to coat the rim.
Step 2: Add ingredients to shaker
In a cocktail shaker filled with ice, combine 2 oz tequila, 1 oz orange liqueur or orange juice, 1 oz cream of coconut, 2 oz pineapple juice, and ¾ oz fresh lime juice.
Step 3: Shake it like sunshine
Shake vigorously for about 15 seconds until the drink is cold, well mixed, and lightly frothy.
Step 4: Strain and serve
Strain the margarita into your prepared glass filled with fresh ice.
Step 5: Garnish and enjoy
Add a pineapple wedge, lime wheel, or mint sprig for that island-perfect finish. Serve with a smile and sip slowly—or not.
Notes
-
Use full-fat cream of coconut (not coconut cream or coconut milk) for best flavor and texture
-
Shake well to properly combine the thick cream of coconut with the juices and alcohol
-
Rim the glass just before serving to keep the coconut crisp
-
Always use fresh lime juice—bottled juice won’t give you the same brightness
-
Chill all ingredients ahead of time for an extra refreshing sip
- Prep Time: 5 min
- Cook Time: 0 min
Nutrition
- Calories: 240
- Sugar: 16g
- Sodium: 7mg
- Fat: 3g
- Carbohydrates: 19g
- Protein: 0g